Effects of four short‐chain fatty acids or salts on the dynamics of nitrogen transformations and intrinsic protease activity of alfalfa silage

Yuan, Xianjun; Wen, Aiyou; Desta, Seare T.; Dong, Zhihao; Shao, Tao

doi:10.1002/jsfa.8103

Cited by 34 publications

(37 citation statements)

References 34 publications

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“…This agrees with that reported by Yuan et al. (). Moreover, activity of aminopeptidase was inhibited by bonding to tannin applied at two levels on d 1.…”

Section: Discussionsupporting

confidence: 94%

“…In this study, the pH decreased rapidly during the first 3 days and reached a low level (less than 10.0% of original activity) on d 5 in all additive treatments except the control. This agrees with that reported by Yuan et al (2017). Moreover, activity of aminopeptidase was inhibited by bonding to tannin applied at two levels on d 1.…”

Section: Discussionsupporting

confidence: 92%

“…Consistent with Yuan et al. (), the activity of acid proteinase remained at high level (51.8%–86.1% of original activity) even after the decline in the initial stage. The optimal pH for acid proteinase against azocasein is 5.50 (McKersie & Buchanan‐Smith, ).…”

Section: Discussionsupporting

confidence: 88%

“…Peptides and free amino acids are hydrolysis products of protein that can be used as substrates for deamination. Thus, they could reveal the relative activity between plant proteases and micro‐organism enzymes (Yuan, Wen, Desta, Dong, & Shao, ). In the present study, all three plant proteases were generally active during the early stage of ensiling process, which is consistent with Muck ().…”

Section: Discussionmentioning

confidence: 99%

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Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Tian

Zhang

et al. 2018

Grass and Forage Science

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The effects of Lactobacillus plantarum (LP) and Chinese gallnut (Rhus chinensis Mill) tannin on the fermentation quality, nitrogen distribution, protein fractions and proteases activity of alfalfa (Medicago sativa) silage were studied. Additives added to alfalfa forage (approximately 40% DM) were LP (1 × 106 cfu/g FW) plus sucrose (4 g/kg FW) (LP + S), LP (1 × 106 cfu/g FW) plus commercial cellulase (0.1 g/kg FW) (LP + C) and Chinese gallnut tannin at two levels (20 and 50 g/kg DM) (TA 2% and TA 5%). The control was sprayed with the same volume of distilled water. Silage was sampled and analysed on days 1, 3, 5, 7, 14, 21, 28 and 35. The results showed that the degradation of protein to nonprotein nitrogen took place mainly during the first 3 days, while the degradation of peptides and free amino acids occurred throughout the ensiling process. All additives lowered nonprotein nitrogen and free amino acids nitrogen proportion during the ensiling. Additive TA 5% was the most effective to inhibit proteolysis among the four additives, followed by LP + S. They inhibited the activities of all three plant proteases and decreased production of nonprotein nitrogen, free amino acids and ammonia nitrogen during the ensiling process.

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“…This agrees with that reported by Yuan et al. (). Moreover, activity of aminopeptidase was inhibited by bonding to tannin applied at two levels on d 1.…”

Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Tian

Zhang

et al. 2018

Grass and Forage Science

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“…However, the contribution of microorganisms became greater than plant protease during the later stage of ensiling, explaining the decreased peptide N concentrations after 3 days. This finding is consistent with Yuan, Wen, Desta, Dong, and Shao (), who reported that peptides N in alfalfa silage initially increased during the early stage of ensiling and gradually decreased after that. In comparison with alfalfa silage, lower peptide N concentrations during first the 3 days reflected that plant‐mediated proteolysis less occurred in the red clover and mixed silages.…”

Section: Discussionsupporting

confidence: 92%

Characterization of nitrogen transformation dynamics in alfalfa and red clover and their mixture silages

Dong

Chen

et al. 2019

Grassland Science

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The objective of this experiment was to characterize the dynamics of nitrogen (N) transformations in alfalfa and red clover and their mixture during ensiling. Alfalfa, red clover and a mixture of them (1:1 on fresh weight) were ensiled for 3, 5, 7, 14 and 30 days. The fermentation qualities and dynamic change of N components of the three silages were determined. Red clover and mixed silages showed better fermentation qualities, indicated by lower (p < 0.05) pH value, higher (p < 0.05) lactic acid concentration compared with alfalfa silage after ensiling. Retarded N transformation was observed in red clover and mixed silages, as evidenced by lower (p < 0.05) free amino acid concentrations at all intervals of ensiling, higher (p < 0.05) peptide N and lower (p < 0.05) ammonia N concentrations after 14 days of ensiling as opposed to alfalfa silage. Mixing red clover apparently delayed the degradation process of alfalfa protein in mixed silage, as demonstrated by no significant difference in non-protein N (NPN) concentrations in comparison with pure red clover silage at most intervals of ensiling. The results of this study, from the perspective of N transformation, confirmed the lower rate of protein degradation in red clover in contrast to alfalfa during ensiling and potentially provide an effective strategy to reduce protein loss for alfalfa silage production. K E Y W O R D S Alfalfa, mixture, nitrogen transformation, red clover, silage | INTRODUC TI ONAlfalfa (Medicago sativa L.) is the leading legume forage crop, commercially used as feed for dairy cows and other livestock. In some rainy regions such as southern China, alfalfa is commonly preserved as silage. However, low dry matter (DM) and sugar content, as well as high buffering capacity, make ensiled alfalfa often subject to extensive proteolysis. During the ensiling process, between 44% and 87% of alfalfa proteins can be degraded by plant and microbial proteases (Jones, Hatfield, & Muck, 1995). The high extent of protein degradation leads to the low utilization of forage nitrogen (N) by ruminants, thus resulting in high economic losses to farmers and adverse environmental impacts.Red clover (Trifolium pratente L.), a legume forage of similar protein content to alfalfa, has been shown that only 7%-40% of red clover protein is degraded during ensiling. This relatively lower protein degradation has been proven to be related to the activity of polyphenol oxidase (PPO) in red clover (Sullivan & Hatfield, 2006).

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Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

Wang

Cao

et al. 2021

J Sci Food Agric

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BACKGROUND:The objective was to determine effects of potassium diformate (PD), sodium diacetate (SD) and calcium propionate (CAP) on dynamics of microbial community, fermentation characteristics and aerobic stability of silage comprised of a mixture of alfalfa (AF), rice straw (RS) and wheat bran (MF). Treatments included control (C), PD [5.5 g kg -1 fresh weight (FW)], SD (7 g kg -1 FW), and CAP (10 g kg -1 FW), which were ensiled for 1, 3, 5, 7, 15, 30 and 45 days in vacuum-sealed polythene bags. RESULTS: After day 1 of ensiling, the most dominant bacterial species in all silages was Weissella cibaria, whereas Lactobacillus parabrevis, L. nodensis, L. plantarum and L. paralimentarius were dominant species after 5 and 15 days of ensiling, and ultimately Pseudomonas putida and Stenotrophomonas maltophilia became dominant after 45 days. The positive correlation between PD and L. plantarum supported the lowest pH, butyric acid, ammonia nitrogen, neutral and acid detergent fiber, and hemicellulose content, and high water-soluble carbohydrates and crude protein content in PD silage. In addition, SD and CAP enriched the abundance of L. parabrevis and mainly increased lactic acid (LA) and acetic acid (AA). CAP increased abundance of L. acetotolerans after 45 days of ensiling with more LA and AA than other treatments. CONCLUSIONS: The succession of the bacterial community of mixed silage was modulated by the three fatty acid salts; furthermore, PD and CAP further improved fermentation quality by accelerating the decrease in pH and the increase in LA. The chemical additives prolonged the aerobic stability more than 16 days.

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Effects of four short‐chain fatty acids or salts on the dynamics of nitrogen transformations and intrinsic protease activity of alfalfa silage

Abstract: Potassium diformate was as effective as formic acid in depressing the proteolysis, while sodium diacetate and calcium propionate were inferior to formic acid in protecting alfalfa proteins from being hydrolysed. © 2016 Society of Chemical Industry.

Cited by 34 publications

References 34 publications

Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Characterization of nitrogen transformation dynamics in alfalfa and red clover and their mixture silages

Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

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